NVDAILY.COM | Reader Recipes
Posted October 22, 2008 | Leave a comment
Pasta Fagioli a là Jovina (or, Pasta Fazool!)
¼ lb. bacon, chopped (about 5 slices)
Use big pot to fry, then drain chopped bacon, saving about 2 T. drippings. Sauté onion and garlic in drippings. Add tomato paste, sauce, water, and pepperoni, and simmer slowly for at least one hour with the lid on. While simmering, break linguine into 1-inch pieces, and cook pieces in unsalted water until "al dente". Do not overcook! Add cooked linguine and rinsed beans to sauce. Take off the stove, let stand 10 minutes. It's even better the next day, and will thicken overnight in the refrigerator.
Julie Defrancesco Fletcher
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